Gluten Free White Cupcakes

white cupcake

 

If you like sponge cake and angel food cake, you will for sure like these.  These cupcakes are a cross between traditional, sponge, and angel food cake, it is true!  Try them for yourselves and see.  Enjoy!

Gluten Free White Cupcakes

Ingredients
½ cup oil
1¼ cups sugar
2 tsp. vanilla
4 egg whites

1 ½ cups Mama’s Almond or Coconut Blend flour
2 tsp. baking powder

½ tsp. salt
¾ tsp. xanthan gum

½ cup milk (dairy, rice, nut, soy)

Directions

Preheat oven to 350°. Put 12 cupcake liners in muffin tin.

In a medium bowl, combine flour, baking powder, salt and xanthan gum. Set aside.

Mix together oil, sugar and vanilla. With mixer running on medium speed add one egg white at a time, mixing well after each addition. Beat on high speed for one minute. With mixer on low speed, slowly alternate pouring in flour mixture and milk. Mix well for about 1 minute. Using a 2 inch scoop, fill cupcake liners, or fill to 3/4 full. Bake cupcakes on center rack in oven for 30-35 minutes.

Toothpick should come out clean and cupcakes will bounce back when touched.

Cool for 10 minutes in pan. Remove from pan and place on cooling rack to finish cooling.

 

Gluten Free White Cupcakes
Recipe Type: Cake & Cupcakes
Author: Rachel Carlyle Edington – Gluten Free Mama
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
If you like sponge cake and angel food cake, you will for sure like these. These cupcakes are a cross between traditional, sponge, and angel food cake, it is true! Try them for yourselves and see. Enjoy!
Ingredients
  • 1½ cups Mama’s Almond or Coconut Blend flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¾ tsp. xanthan gum
  • ½ cup oil
  • 1¼ cups sugar
  • 2 tsp. vanilla
  • 4 egg whites
  • ½ cup milk (dairy, rice, nut, soy)
Instructions
  1. Preheat oven to 350°. Put 12 cupcake liners in muffin tin.
  2. In a medium bowl, combine flour, baking powder, salt and xanthan gum. Set aside.
  3. Mix together oil, sugar and vanilla. With mixer running on medium speed add one egg white at a time, mixing well after each addition. Beat on high speed for one minute. With mixer on low speed, slowly alternate pouring in flour mixture and milk. Mix well for about 1 minute. Using a 2 inch scoop, fill cupcake liners, or fill to 3/4 full. Bake cupcakes on center rack in oven for 30-35 minutes.
  4. Toothpick should come out clean and cupcakes will bounce back when touched.
  5. Cool for 10 minutes in pan. Remove from pan and place on cooling rack to finish cooling.